Seaweed

These homemade sushi rolls are filled with avocado and crab.

Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

To make the nori rolls in this recipe we used a bamboo sushi mat, available at Asian markets and some specialty shops. It's possible to make the rolls using a double thickness of aluminum foil instead of a sushi mat, but using a mat makes the process much easier.

Cooking the sea bass in parchment paper is a great technique — it keeps the pistachio topping in place and allows you to brown both the fish and the topping in the skillet (the parchment becomes translucent so you can see the browning. Since Gras is on the West Coast, he likes to use Dungeness crab when he makes this dish. We've substituted jumbo lump crabmeat because it's available year round nationwide.

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hr

There is no dessert course in a traditional Japanese meal. Instead, pickles that refresh the palate are often the last thing eaten.

This recipe is an accompaniment for Grilled Clams on the Half Shell with Ginger Mignonnette .

At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather.

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.

For postpartum nourishment, birthday celebrations, and chilly days.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.

Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.

Dead simple and highly visual, this is a fun spin on the classic radish-and-butter pairing.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal.